The production of Anxi Tieguanyin combines the characteristics of black tea fermentation and non-fermentation of green tea. It belongs to a semi-fermented variety, and the fresh leaves collected are sought for completeness, followed by cool greening, drying and shaking. Shaking is an important process for making Tieguanyin. Through the rotation of the cage, the blades collide with each other, and the edge of the blade is scratched. This activates the decomposition of the internal enzymes of the bud and produces a unique aroma. In this way, stop, stop, and turn until the tea fragrance is released naturally. When the aroma is rich, brake, rubbing, and rubbing are performed. After the tea rolls are crushed into pellets, they are broiled and dried, and finally they are screened and sorted. Tick, made into tea. 1. Tea Cyan: The collection of tea green takes the one heart and two leaves of the tea buds (hearts) to extend their leaves, which is commonly known as “open face miningâ€. The collection of tea cyanine accounts for a very important precondition for the entire tea making process. When collecting tea cymbidium, it cannot be picked up on rainy days and cloudy days, otherwise it will be difficult to achieve the taste and aroma of glycols. Only 9 in the morning can be collected until 4 in the afternoon. Second, the sun withered: Daylight wilt carving also referred to as (peeling cyanine), withdraw cyanine is also the tea clove to be collected in the sun under the sun, so that the water itself of the tea divergence, the sun can not be too large. 3. Resting and Stirring: After the tea has been sunburned and sculpted, it must be moved to the house and allowed to stand and stir over a period of time so that the water will continue to diverge and the tea will contain high-scent ingredients that will easily evaporate. Fourth, Lang Jing: Lang Jing is the use of ranchine machine to destroy the veins of tea, so that the moisture in the tea is not lost, and a variety of substances in the tea released to the surface, and then push the tea ching formed The warm state is more suitable for fermentation, Tieguanyin tea to the edge of the leaves appear red edge. Five, kill Jing: killing jing is to destroy the role of enzymes in tea at high temperatures, with [crabs] tea Jing Jing's oscillating speculation to fade, tea fragrance emerged, the tea needs to fry the hands vigorously rubbing tea cyan no longer out of water until. Sixth, knead group rubs: Tea green after fixing the tea wraps in the cloth bag, unscrews the cloth package with the mechanical squeeze plus rubs after the hand, stirs again, so repeatedly carries on for 25 times to be successful. Seventh, the final procedure: According to preference, raw and cooked tea is dried and stored. Fire Extinguisher,Domestic Fire Extinguisher,Electrical Fire Extinguisher,Arine Fire Extinguisher DONGGUAN TENYU TECH.INC , https://www.tenyutech.com